• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Pistou soup recipe - Recipes - BBC Good Food

  • 8servings
  • 15minutes
  • 201calories

Add to MenuAdd to Calendar

Source: www.bbcgoodfood.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B6, H, C, P
MineralsCopper, Natrium, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tbsp olive oil

  2. 1 onion , finely chopped

  3. 2 each medium carrots and celery sticks, peeled and finely chopped

  4. 1 small fennel bulb , trimmed and finely chopped

  5. 250g each turnips , celeriac and parsnip, peeled and finely chopped

  6. 140g frozen peas

  7. 140g tinned haricot beans or dried haricot beans soaked overnight

  8. large bunch basil

  9. 1 clove garlic

  10. 100ml extra-virgin olive oil

  11. grated Parmesan and croûtons, to serve

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large pan and sweat the onion, carrots, celery, fennel, turnip, celeriac and parsnip for 5-10 mins. Pour over 1.6 litres of boiling water, season and simmer for 10-15 mins, until the vegetables are tender. At the last moment add the peas and the beans and cook for a further 1 min. Taste and season with salt and pepper as necessary.

  2. Meanwhile, make the pesto sauce. Blanch the basil leaves in boiling water for 5 secs, then remove and cool under cold running water. Pat dry and purée all the ingredients in a liquidiser. Taste and season, then reserve. Keep in the fridge until required. When ready to serve, pour the soup into a large, warmed tureen, top with some of the pesto sauce and serve to your guests. Place Parmesan and croûtons on the table so guests may help themselves.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback